Description
A creamy and rich Loaded Cauliflower and Broccoli Casserole that transforms vegetables into a delightful crowd-pleaser.
Ingredients
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked bacon (crumbled)
- 1/4 cup green onions (chopped)
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large pot, bring water to a boil. Add the cauliflower and broccoli florets and cook for 3-4 minutes until slightly tender. Drain and set aside.
- In a mixing bowl, combine the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
- Stir in the cooked cauliflower and broccoli, crumbled bacon, and half of the shredded cheddar cheese. Mix until the vegetables are evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese and panko breadcrumbs, if using.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions.
Notes
Customize the cheese with varieties such as Monterey Jack or Gruyère for added depth. Use low-fat options for cream cheese, sour cream, and milk for a healthier dish.
